Health benefits of Kombucha: drink and its biocellulose production

Abstract Kombucha (tea and biocelluose) has been used worldwide due to its high nutritional, functional, and economic potential. This fermented tea has been used in folk medicine to treat several pathological conditions and its biocellulose in the industrial sector. In this context, this paper presents a scientific literature review on the main phytochemicals of Kombucha and respective biological activities to assess their potential uses. The tea has presented a wide range of bioactive compounds such as amino acids, anions, flavonoids, minerals, polyphenols, vitamins, and microorganisms. Moreover, its biocellulose is rich in fibers. These compounds contribute to various biological responses such as antioxidant, hepatoprotective, antitumoral, antidiabetic, and antihypercholesterolemic effects. In this sense, both the tea and its biocellulose are promising for human use. Besides, Kombucha presents itself as a drink option for vegetarians and/or those seeking healthier diets, as its biocellulose can bring metabolic benefits. Our review demonstrates that both can be used as functional foods and/or sources of bioactive compounds for food and industrial applications.

Determination of Potential Antimicrobial Activities of some Local Berries Fruits in Kombucha Tea Production

Abstract In this study, physicochemical, microbiological, and sensory properties, antibacterial and antifungal effects of kombucha teas produced with some small berry fruits (blackberry, raspberry, and red goji berry) were investigated. During fermentation, titratable acidity and pellicle biomass weights increased whereas water activity, brix, viscosity, L* and b* values decreased. At the end of fermentation, the highest minerals determined in the samples were potassium and magnesium. Also, catechin and gallic acid were detected in all samples. Samples produced with blackberry were the most appreciated ones in all criteria. The highest antibacterial and antifungal effects were determined in samples containing blackberries on Staphylococcus aureus and Rhizopus nigricans (24.36 and 20.53 mm zone diameters). The antibacterial effect, MIC, and MBC values (0.023 and 0.016 mg/L) on Staphylococcus aureus. Regarding the antifungal effect, the MIC and MFC values were determined in tea produced with blackberry on Rhizopus nigricans with 0.035 mg/L, and 0.023 mg/L.

Anti-foot-and-mouth disease virus effects of Chinese herbal kombucha in vivo

Abstract The foot and mouth disease virus (FMDV) is sensitive to acids and can be inactivated by exposure to low pH conditions. Spraying animals at risk of infection with suspensions of acid-forming microorganisms has been identified as a potential strategy for preventing FMD. Kombucha is one of the most strongly acid-forming symbiotic probiotics and could thus be an effective agent with which to implement this strategy. Moreover, certain Chinese herbal extracts are known to have broad-spectrum antiviral effects. Chinese herbal kombucha can be prepared by fermenting Chinese herbal extracts with a kombucha culture. Previous studies demonstrated that Chinese herbal kombucha prepared in this way efficiently inhibits FMDV replication in vitro. To assess the inhibitory effects of Chinese herbal kombucha against FMDV in vitro, swine challenged by intramuscular injection with 1000 SID50 of swine FMDV serotype O strain O/China/99 after treatment with Chinese herbal kombucha were partially protected against infection, as demonstrated by a lack of clinical symptoms and qRT-PCR analysis. In a large scale field trial, spraying cattle in an FMD outbreak zone with kombucha protected against infection. Chinese herbal kombucha may be a useful probiotic agent for managing FMD outbreaks.

Protective effect of kombucha tea against tertiary butyl hydroperoxide induced cytotoxicity and cell death in murine hepatocytes.

Kombucha (KT), a fermented black tea (BT), is known to have many beneficial properties. In the present study, antioxidant property of KT has been investigated against tertiary butyl hydroperoxide (TBHP) induced cytotoxicity using murine hepatocytes. TBHP, a reactive oxygen species inducer, causes oxidative stress resulting in organ pathophysiology. Exposure to TBHP caused a reduction in cell viability, increased membrane leakage and disturbed the intra-cellular antioxidant machineries in hepatocytes. TBHP exposure disrupted mitochondrial membrane potential and induced apoptosis as evidenced by flow cytometric analyses. KT treatment, however, counteracted the changes in mitochondrial membrane potential and prevented apoptotic cell death of the hepatocytes. BT treatment also reverted TBHP induced hepatotoxicity, however KT was found to be more efficient. This may be due to the formation of antioxidant molecules like D-saccharic acid-1,4-lactone (DSL) during fermentation process and are absent in BT. Moreover, the radical scavenging activities of KT were found to be higher than BT. Results of the study showed that KT has the potential to ameliorate TBHP induced oxidative insult and cell death in murine hepatocytes more effectively than BT.

Protective effect of kombucha mushroom (KM) tea on chromosomal aberrations induced by gamma radiation in human peripheral lymphocytes in-vitro.

The aim of this study was to investigate the potential radioprotective effect of kombucha musroom tea (KM – tea) on gamma radiation (g) – induced chromosomal aberrations (CAs) in human peripheral blood lymphocytes in vitro. For this purpose, we used in vitro dose-effect relationship, and correlated these data with statistical parameters. CAs were classified into six major types as break, dicentric, acentric, fragment, gap and ring. Mitotic index (MI) and the numbers of aberrant metaphases (AMN) were also calculated for each donor. Six groups of the lymphocytes were prepared by in vitro culture according to the standard protocol. Group I (control) did not receive any g – radiation or KM – tea, Group II (positive control) was treated with 1000 μl dose of KM – tea alone, Group III was treated with 5 Gy dose of g – radiation alone, Group IV was treated with 250 μl dose of KM – tea before irradiation, Group V was treated with 500 μl KM – tea before irradiation, Group VI was treated with 1000 μl KM–tea before irradiation. The results indicated that all KM–tea supplemented lymphocytes had lower frequency of CAs than in the group treated with g - radiation alone (p<0.05). It was seen that KM – tea had a protective effect againist CAs particularly at 500 and 1000 μl doses. Besides, MI values increased and AMN decreased after application of KM – tea in a dose/ dependent manner. In vitro results showed that KM – tea supplementation may decrease the frequency of CAs and its radioprotective action against ionizing radiation is dose-dependent.

Protective effect of kombucha mushroom (KM) tea on phenol-induced cytotoxicity in albino mice.

The present study was carried out to evaluate the protective role of kombucha mushroom (KM) tea on cytotoxicity induced by phenol (PHE) in mice. We used weight gain and micronucleus (MN) frequency as indicators of cytotoxicity, and supported these parameters with pathological findings. The animals were randomly divided into seven groups: (Group I) only tap water (Group II) 1000 -l kg-1 b. wt KM– tea, (Group III) 35 mg kg-1 body wt. PHE (Group IV) 35 mg kg-1 body wt. PHE + 250 -l kg-1 b. wt KM–tea (Group V) 35 mg kg-1 b. wt PHE + 500 -l kg-1 b. wt KM–tea (Group VI) 35 mg kg-1 b. wt PHE + 750 -l kg-1 b. wt KM–tea, (Group VII) 35 mg kg-1 b. wt PHE + 1000 -l kg-1 b. wt KM–tea, for 20 consecutive days by oral gavage. The results indicated that all KM–tea supplemented mice showed a lower MN frequency than erythrocytes in only PHE–treated group. There was an observable regression on account of lesions in tissues of mice supplemented with different doses of KM–tea in histopathological observations. In conclusion, the KM–tea supplementation decreases cytotoxicity induced by PHE and its protective role is dose-dependent.